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View more "Main Dishes" recipes Chicken and Tomato Risotto Recipe

Chicken and Tomato Risotto

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 tbsp (15 mL) butter
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp (7 mL) dried basil or Italian herb seasoning
Salt and pepper, to taste
1 1/2 cups (375 mL) short-grain rice (Arborio or Italian-style)
1 cup (250 mL) chicken stock
3 1/2 cups (875 mL) Milk
1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
1 zucchini
1 can (28 oz/796 mL) diced tomatoes
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/chicken-and-tomato-risotto?source=calendar
Chicken and Tomato Risotto true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 35 mins
  • Yields 4 servings

Combine simple ingredients for a satisfying weeknight meal. Toss together a salad while the rice simmers to complete the meal.

  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 35 mins
  • Yields 4 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2005 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 tbsp (15 mL) butter
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp (7 mL) dried basil or 
Italian herb seasoning
Salt and pepper, to taste
1 1/2 cups (375 mL) short-grain rice (Arborio or Italian-style)
1 cup (250 mL) chicken stock
3 1/2 cups (875 mL) Milk
1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
1 zucchini
1 can (28 oz/796 mL) diced tomatoes
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese

Preparation

In large pot, melt butter over medium-high heat; cook garlic, onion, basil, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper, stirring, for about 3 min or until softened. Add rice and cook, stirring, for 1 min. Stir in chicken stock then 3 cups (750 mL) of the milk; bring just to boil, stirring often. Stir in chicken. Cover, reduce heat to low and simmer for 15 min.

Meanwhile, dice zucchini. Drain tomatoes, reserving juice for another use. Stir zucchini and drained tomatoes into pot. Cook, covered, for 10 min longer, stirring twice, until rice is still slightly firm to the bite and chicken is no longer pink inside. Stir in remaining milk and Parmesan cheese. Season to taste with salt and pepper.

Tips

Cooking Tip:
Short-grain rice provides a creamy texture that long-grain rice does not. If you have leftover risotto, it will thicken when refrigerated. Add a little more milk when reheating it to get the soft consistency back.

110 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2005 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2005 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 659 Calories
Protein: 41 g
Carbohydrate: 83 g
Fat: 17 g
Fibre: 4.1 g
Sodium: 1436 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 43 % / 477 mg
Folate: 76 %
Niacin: 76 %
Zinc: 55 %
Vitamin B12: 53 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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